Prosciutto Apple and Goat Cheese Salad with Fig Vinaigrette
Ingredients
- ¼ cup extra-virgin olive oil
- ¼ cup cider vinegar
- 3 tablespoons fig preserves
- ½ teaspoon salt
- ¼ teaspoon pepper
- 10 ounces (10 cups) mesclun
- 1 apple , cored, halved, and sliced thin
- ½ cup blanched hazelnuts , toasted and chopped coarse
- 6 ounces thinly sliced prosciutto , torn into bite-size pieces
- 4 ounces goat cheese , crumbled (1 cup)
Instructions
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